So yesterday was my first day on the grill at The Club. It was exciting and a great cold start to the season. Cold meaning that I was not overly busy, busy, but not overly so. I had some time to figure out how I was going to set the station, drawing a station map and figuring out my organization for the station.
One of the biggest differences between the grill at The Club and that of Reservation is that it is truly a self contained outdoor kitchen. Reservation’s was really just a BBQ, a fridge and a freezer. At The Club the grill is in a shack that measures about five and a half feet wide by about fourteen feet long. It faces the lake and all the gorgeous boats that are in the water already. Within that space I have a 9 foot grill. TWO SINKS! I mention this in bold because at Reservation there was no sink, I would have to run inside or use a hand washing station. Two fridges, one a nine foot and one smaller cube. I also have a freezer. Two hot lamps, a pass, a printer for orders and two, TWO induction burners. And this is where it gets really interesting, there is a HOOD! For those of you who don’t know what a hood is it is the device which sucks the fumes and exhaust out of the area. Very handy when you are working forty feet from the lake. It truly is a stand alone outside kitchen.
So the menu that Executive Chef and Sous Chef R came up with this week is the following;
Chicken Souvlaki (all made in house), Tzatziki, Pita Bread and Sautéed Vegetables
Filet of Salmon with Cucumber Salsa and Sautéed Vegetables
Angus Sirloin Steak with Jus and Sautéed Vegetables
Fresh Turkey Burger
Back Ribs with an Apple Chipotle BBQ Sauce and Sautéed Vegetables
New Zealand Lamb Chops with Jus and Grilled Vegetable Ratatouille
Each of those items comes with your choice of sides which include Fries, Sweet Potato Fries, Baked Potato, House Salad or Rice.
Oh and I forgot to mention. At Reservation you’ll recall that I had to transport everything approximately one hundred and fifty meters across cobble stone roads to the barbeque. This was extremely annoying and had to be done twice a day. Once to set the station and then after a ridiculously long and hot day back to Reservation. At The Club it is about one hundred and twenty feet from the kitchen to my station. NO COBBLESTONES. It’s like I died and went to Grill heaven. You think I’m kidding? Trust me, I’m not.
Yesterday I did about one hundred orders. In all I prepared approximately two hundred meals. The components of which bring me up to approximately six hundred distinct items that I made yesterday from 5pm until around 9:30 pm. A great first day. Giving me the opportunity to reflect on last years experience, what this years experience is going to be and how I am going to become even better at what I do.
I think that my theme song for the Grill this year is going to be Van Morrison’s; Jackie Wilson Said. If you haven’t heard it lately I think now is a great opportunity to give it a listen because; I’m “going to let it all hang out.”
So with the first menu I have a concrete idea of the type of things that I am going to be doing for the summer menus. I am going to play a lot as I had mentioned before with condiments and sauces and I am also going to try to find interesting ways to expand and broaden peoples culinary experience. It is going to be a lot of fun. A lot of hard work. And extremely rewarding.
That being said I expect to get absolutely pounded today due to the gorgeous weather. And I could not be more thrilled. Its like a culinary drug, a super upper which makes me feel, well, effusive.
Today it is going to be 23 Celsius and partly cloudy. GORGEOUS. And it is kind of funny, those who know me know that I wear a hat each and every day. I have for almost twenty five years and it has caused my once blonde (almost white) hair to go much darker. But as I have rollerbladed home (when working mornings) I have been taking off my hate to get some sun to my hair and shock of shocks, my blonde hair is coming back. Another ancillary benefit. Now working days and being outside I expect that it will become even blonder.
So I hope that you all have as rewarding a day as I am going to. I would also like to send all my love and supportive energy to the love of my life, C, who is in her first New York City Show at Stella Adler. A sign of things to come – I think so.
Albert Camus once said; “In the depths of winter I finally learned there was in me an invincible summer”
Are you dreaming big and inspired?
A la prochaine
Saturday, May 23, 2009
Thursday, May 21, 2009
Menu Development (file under continuation of Creative Process)
In my post today on the creative process that I engage in when creating new dishes I explained how I go from ingredient to dish. Well when creating a menu the process is different. A dish is a stand alone item whereby a menu has to have a certain continuity and for lack of a better description ‘make sense.’
When creating a menu there are several factors which one needs to take into consideration. Some but not all will be true all of the time as certain factors are not applicable in certain settings. Therefore, what do I consider, in this time, as I am truly creating my first menu in a professional sense. Moreover, how do I develop that when I am creating new dishes each week? What follows is my explanation of how I am developing the menus for this summer.
It all starts with the ingredients. Every Chef on earth worth his or her weight in salt will tell you that it all starts with the ingredients. At The Club I am in an extraordinary environment that provides me the freshest and best ingredients available in Toronto as the first concern. I know that on a daily basis I am going to receive the best of the best, whether it is a strawberry or any manner of protein. If it is not the best The Club will send it back. This is due to two factors; one is the demand of our ‘captive’ consumer. The other is our desire to provide the best and most delicious dishes to continue pleasing our captive consumer, that being the Club Member.
As I have worked for the past few weeks I have looked at ingredients that are seasonal and available to me during the summer months. I have over the past year and a half assembled a list (lists) of what is available in Ontario that is fresh, local and seasonal. By no means is it exhaustive but it does represent a pretty thorough list. In Ontario we are spoiled by the amount of diversity that we have with regard to our produce and proteins. Once I understand what is available and when I have started to consider what it is that is going to please Club Members.
Ingredients (in this context) for me can be broken down as follows;
Protein (meat, game and fish)
Vegetables
Fruits
Staples.
In Ontario, as I mentioned above we are spoiled by the availability of gorgeous and delicious fruits and vegetables. Proteins too are in abundant supply. Due to the vast expanse of Ontario there are numerous growing regions and a wide variety of foodstuffs available.
As I mentioned in my post on the creative process it all starts with the ingredient. I used the example of Smoked Salmon in that post and how I wanted to do something that was based in a lengthy tradition but still could be tweaked into a new and exciting dish.
Purveyors are your best friends when developing a menu. They have their finger on the pulse of what is available and when. When certain things are cheaper and readily available and have the best quality. After considering the ingredients available the next step in the development is to consider what the purveyors are telling me is best right now. As I am working on a menu that is not static for months at a time I have an advantage of being able to change things on the fly.
For the summer I have created at this point approximately 50 dishes which each have a protein, a starch and a vegetable as well as a condiment and in some cases a garnish. As I have mentioned before, the customer is of paramount concern. What is their comfort zone? What do they like? Dislike? Can I expand their culinary palette? Do I need to play it safe? Where is the comfort zone? The happy medium?
Some of the produce I have looked at playing with over the summer are;
Apples
Apricots
Asparagus
Beans – Green/Wax
Beets
Blueberries
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Cherries
Corn
Crabapples
Currants – Red/Black
Eggplant
Gooseberries
Grapes
Leeks
Muskmelon
Mushrooms
Nectarines
Onions - Green
Peaches
Pears
Peas - Snow
Peppers - Field
Peppers - Greenhouse
Plums
Potatoes
Radishes
Rapini
Raspberries
Rutabaga
Spinach
Sprouts
Squash
Strawberries
Sweet Potatoes
Tomatoes - Field
Tomatoes - Greenhouse
Zucchini
Each of these are available to me from Ontario farmers according to seasonability. Each of these will be available to me this summer. The question then becomes how do you create something that is not commonplace which expands the horizons of peoples food comfort.
In my case I am going to play quite extensively with garnishes and condiments. As I roll out each menu I will explain to you my thought process, creativity and how I arrived at that ingredient and technique.
Proteins are readily available as are staples.
In developing the menu I consider the steps involved in the creation, the prep work, the ingredients, the end result, the mouth feel, smell, taste, texture, etc. I also consider regional and traditional cuisines from a round the world and whether or not I can expand peoples culinary horizons.
This weeks menu is being created by Executive Chef and then each week going forward we will bounce back and forth with each other to ensure that we are pleasing our Club Members.
I hope this has illustrated at least in general the things that I am considering in developing my menus this summer. As I get deeper into the summer I will explain how I created certain menus and the reasons behind their creation.
Anthony Bourdain once said; “A perfect meal is a confluence of forces – a certain sound in the background, the right smells in the air, who you’re eating with, it’s the colours, it’s EVERYTHING!” I hope this summer to create many perfect meals.
Are you dreaming big and inspired?
A la prochaine
SDM
When creating a menu there are several factors which one needs to take into consideration. Some but not all will be true all of the time as certain factors are not applicable in certain settings. Therefore, what do I consider, in this time, as I am truly creating my first menu in a professional sense. Moreover, how do I develop that when I am creating new dishes each week? What follows is my explanation of how I am developing the menus for this summer.
It all starts with the ingredients. Every Chef on earth worth his or her weight in salt will tell you that it all starts with the ingredients. At The Club I am in an extraordinary environment that provides me the freshest and best ingredients available in Toronto as the first concern. I know that on a daily basis I am going to receive the best of the best, whether it is a strawberry or any manner of protein. If it is not the best The Club will send it back. This is due to two factors; one is the demand of our ‘captive’ consumer. The other is our desire to provide the best and most delicious dishes to continue pleasing our captive consumer, that being the Club Member.
As I have worked for the past few weeks I have looked at ingredients that are seasonal and available to me during the summer months. I have over the past year and a half assembled a list (lists) of what is available in Ontario that is fresh, local and seasonal. By no means is it exhaustive but it does represent a pretty thorough list. In Ontario we are spoiled by the amount of diversity that we have with regard to our produce and proteins. Once I understand what is available and when I have started to consider what it is that is going to please Club Members.
Ingredients (in this context) for me can be broken down as follows;
Protein (meat, game and fish)
Vegetables
Fruits
Staples.
In Ontario, as I mentioned above we are spoiled by the availability of gorgeous and delicious fruits and vegetables. Proteins too are in abundant supply. Due to the vast expanse of Ontario there are numerous growing regions and a wide variety of foodstuffs available.
As I mentioned in my post on the creative process it all starts with the ingredient. I used the example of Smoked Salmon in that post and how I wanted to do something that was based in a lengthy tradition but still could be tweaked into a new and exciting dish.
Purveyors are your best friends when developing a menu. They have their finger on the pulse of what is available and when. When certain things are cheaper and readily available and have the best quality. After considering the ingredients available the next step in the development is to consider what the purveyors are telling me is best right now. As I am working on a menu that is not static for months at a time I have an advantage of being able to change things on the fly.
For the summer I have created at this point approximately 50 dishes which each have a protein, a starch and a vegetable as well as a condiment and in some cases a garnish. As I have mentioned before, the customer is of paramount concern. What is their comfort zone? What do they like? Dislike? Can I expand their culinary palette? Do I need to play it safe? Where is the comfort zone? The happy medium?
Some of the produce I have looked at playing with over the summer are;
Apples
Apricots
Asparagus
Beans – Green/Wax
Beets
Blueberries
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Cherries
Corn
Crabapples
Currants – Red/Black
Eggplant
Gooseberries
Grapes
Leeks
Muskmelon
Mushrooms
Nectarines
Onions - Green
Peaches
Pears
Peas - Snow
Peppers - Field
Peppers - Greenhouse
Plums
Potatoes
Radishes
Rapini
Raspberries
Rutabaga
Spinach
Sprouts
Squash
Strawberries
Sweet Potatoes
Tomatoes - Field
Tomatoes - Greenhouse
Zucchini
Each of these are available to me from Ontario farmers according to seasonability. Each of these will be available to me this summer. The question then becomes how do you create something that is not commonplace which expands the horizons of peoples food comfort.
In my case I am going to play quite extensively with garnishes and condiments. As I roll out each menu I will explain to you my thought process, creativity and how I arrived at that ingredient and technique.
Proteins are readily available as are staples.
In developing the menu I consider the steps involved in the creation, the prep work, the ingredients, the end result, the mouth feel, smell, taste, texture, etc. I also consider regional and traditional cuisines from a round the world and whether or not I can expand peoples culinary horizons.
This weeks menu is being created by Executive Chef and then each week going forward we will bounce back and forth with each other to ensure that we are pleasing our Club Members.
I hope this has illustrated at least in general the things that I am considering in developing my menus this summer. As I get deeper into the summer I will explain how I created certain menus and the reasons behind their creation.
Anthony Bourdain once said; “A perfect meal is a confluence of forces – a certain sound in the background, the right smells in the air, who you’re eating with, it’s the colours, it’s EVERYTHING!” I hope this summer to create many perfect meals.
Are you dreaming big and inspired?
A la prochaine
SDM
Some More Interesting Viewing (file under cause I know you love it)
Eric Ripert; http://www.youtube.com/watch?v=TDPln8cDL2Q
Anthony Bourdain; http://www.youtube.com/watch?v=WfyxJifcAX8
Marco Pierre White; http://www.youtube.com/watch?v=7bjQy0S6Un4
Masaharu Morimoto; http://www.youtube.com/watch?v=SNyRCHMIWDw
Alice Waters; http://www.youtube.com/watch?v=5EGXhvS5UrU
Grant Achatz; http://www.youtube.com/watch?v=Ilnl4SRv3hw
I have seen each of these numerous times now. One of the beautiful things in this age is that I have an endless supply of videos and information on the internet. What makes it beautiful is that you do too.
An old Chinese Proverb says; “Tell me and I'll forget; show me and I may remember; involve me and I'll understand.”
Are you dreaming big and inspired?
A la prochaine
SDM
Anthony Bourdain; http://www.youtube.com/watch?v=WfyxJifcAX8
Marco Pierre White; http://www.youtube.com/watch?v=7bjQy0S6Un4
Masaharu Morimoto; http://www.youtube.com/watch?v=SNyRCHMIWDw
Alice Waters; http://www.youtube.com/watch?v=5EGXhvS5UrU
Grant Achatz; http://www.youtube.com/watch?v=Ilnl4SRv3hw
I have seen each of these numerous times now. One of the beautiful things in this age is that I have an endless supply of videos and information on the internet. What makes it beautiful is that you do too.
An old Chinese Proverb says; “Tell me and I'll forget; show me and I may remember; involve me and I'll understand.”
Are you dreaming big and inspired?
A la prochaine
SDM
My Creative Process (file under Food Adventures)
When I originally started on this adventure I had a creative process that is very different from the one I have today. I would say that historically my creative process had been uninformed and chaotic. Not that that’s a bad thing but I’ve come to realize as I studied many of the worlds greatest Chefs that there is a much more detailed and rewarding way to create new dishes.
As a writer I am stream of consciousness and for a long time before joining a professional kitchen I applied the same process to cooking. I would go to the store or market as an open slate with little or no idea what I would be cooking that night. C has always loved shopping with me on these excursions because, I believe anyway, that there is a thrill to the uncertainty. It was exciting for me as well. I no longer, by necessity of experience, ‘fly by the seat of my pants.’ I apply a methodology which is heavily influenced by the worlds greatest Chefs. Adria, Achatz, Blumenthal, Alice Waters, Ripert and so many more. I have studied their methods with great interest and hopefully a better creative result.
I have to admit that much of my creative process is taken directly from Adria and Ripert. At the moment these are my two favorite Chefs and though their methods are different the result, on a high level, is the same, delicious and interesting food. For a great insight into Chef Adria's process look at http://www.youtube.com/watch?v=pTuSZHO3GU8 .
The first step in my creative process is to look at (direct influence of Adria and Ripert);
Traditional Cuisine
Local Cuisine
Techniques
To date I have studied the following cuisines both experientially and through books and videos;
Classical French, Nouvelle Cuisine, Classical Italian, New Italian, Mediterranean, Cajun, Indian, Thai, Mexican, Chilean, Peruvian, Brazilian, Caribbean, Spanish, Californian, Moroccan, Irish, Scottish, Soul and Southern, German and some Chinese. I have studied as much as I can get on each of these cuisines and further have broken much of these cuisines down to the local level that is as varied as there are people on this planet. In total I would say that I have read approximately 150 books just on world cuisines making copious amounts of notes.
Thus the first thing I look at is the ingredient with which I want to play. After all, even though your parents always told you at the table not to play with your food, as a cook, I can say they were wrong. PLAY WITH YOUR FOOD. Once I have isolated the main ingredient I want to create with I then turn to traditional and local cuisines to identify the type of dish I would like to create. That is to say do I want to create a dish similar in style to Michael Guerard, meaning Nouvelle, or do I want to create a home style German Dish? Or do I want to create a spin on Pad Thai? These are but examples of a nearly inexhaustible list of dishes I have looked at.
Once I have identified the ingredient and the type of cuisine I would like to cook it in I then turn to the local cuisine or regional varieties of that dish and see how I can best use the ingredient. How I can accentuate the natural flavours of the ingredient without overpowering it? Within each cuisine there is an endless list of possibilities that you can play with.
The final step in the initial component of my creative process is to ask myself what techniques I would like to the ingredient and dish. It would take forever to illustrate all the techniques that could be applied but here is a partial list for illustration; Frying, Sautéing, Poaching, Steaming, Broiling, Baking, Roasting, Sous Vide and Confit.
Next in the process is to start looking at the traditional accompaniments. Do I want to make a traditional dish? Do I want to be adventurous and try something new? Do I want to use various components in different ways to arrive at a new result? Food is so glorious that there is an endless supply of inspirations that you can draw from.
Personally I have been exploring inspiration a lot recently. There is no end to where you can draw inspiration. I draw a lot of inspiration from my endless travels and my innate curiosity when confronted by something new. I also draw a lot of inspiration from nature, writing, music, art and architecture and culture. Recently art and architecture have been big influences on me. I do not want to be a purveyor of ‘haute cuisine’ in the vain of Alain Ducasse or Michael Guerard but that does not mean that I do not want to compose plates that are artistic in nature. I know that as I get closer to opening my own restaurant I will take some time to explore inspiration and innovation as a means of advancing my own personal culinary philosophy. This will entail lots of reading, travel and well LIVING!
When I was at Reservation I had numerous conversations with Executive Chef 1 and 2 (1 now being Director of Operations) and Sous Chef A about the creation of a new dish. With Executive Chef 1 I began to learn that there are a number of different considerations when creating a dish. From his description (and later Adria’s) I came to know that you need to consider flavours but also senses and the way that they receive the dish that you are creating. How does it smell? How does smell affect the dish? I remember seeing a show once about Achatz use of a Lavender scented pillow at Alinea and then having to send an email to him because I thought it was such a wild concept. One that was at the time out of my breadth of knowledge or experience. But it caused me to start thinking.
You also want to consider the way the dish looks. After all food is first a feast for the eyes. It is possible to just slap food on the plate and make it taste good but if you can visually impress the person eating the dish you will be able to exponentially increase the joy and wow factor of the dish for the consumer. You can play with shapes and sizes, plating, different plates, levels, colours, etc. The end result being a dish that really does awaken the senses through the initial impact of sight.
Taste is of course of utmost importance and trumps everything else. But taste is more than just umami, sweet, sour, bitter and salty. Taste can and does include the texture of what you are serving. Moreover you have to consider how the texture plays into the flavours. As well as texture (Soft, hard, crunchy, etc.) so too does the temperature affect taste and the way that the mouth receives the various tastes. It is a delicate balance of these considerations that really imparts the wow factor in a dishes taste component.
Chef Adria also illustrates that there is a sixth sense to food. It is that intangible that can not be measured. This involves as he points out the intellectual enjoyment of the food, the knowledge of where it came from, how it was prepared, the various elements, etc. It is truly intangible and possibly difficult to explain even for the consumer.
So now that I have explained the considerations I put into my creative process I want to illustrate with an example. Lets use a dish that I have started conceptualizing in the past year. It is about juxtaposition and utilizing technique and various ingredients that would not otherwise be put together. I am yet to try it but might at The Club this summer.
Smoked Salmon is one of my great pleasures. It has an awesome oily texture and a sweetness that is evocative of joy, at least in my experience. Knowing that I want to use Smoked Salmon I then ask myself; what do I want to do with it?
Due to the considerations of timing, organization, space, prep and all the other things I need to consider I thought about the various uses for it and how people most enjoy it. Commonly in Toronto Smoked Salmon is served on a bagel with cream cheese. At The Club with do Smoked Salmon sandwich, Eggs Benjamin (Eggs Benedict but instead of Peameal you use Smoked Salmon) and a Smoked Salmon Scramble Eggs. All of which are delicious incidentally. But because I am beginning to branch out in my creativity I started asking myself; what can I do that is different?
I started to consider natural pairings for Smoked Salmon which obviously are dill and cream cheese. Knowing these as the natural pairings I wanted to discover conceptually how I could use them in a new and different way without turning them on their head. Thus I thought about making a quesadilla. Instead of cream cheese I started to think about the texture of cream cheese and what cheeses I could use to replace it. Obviously the creamy cheeses are the mot natural fit because of their texture. This meant that I started to look at Brie, Camembert and Taleggio as obvious choices. Each imparts a different flavour and a moderately different texture. Personally I would like to have it with a nice double cream Brie. Though I will try all three. The next question was how to incorporate dill while not being traditional. Usually quesadillas are served with Salsa and Sour Cream. Knowing this I thought about either an avocado sour cream or a dill crème fraiche. Again I will try both.
The whole process of this conceptualization took about five minutes from beginning to end. But the concept is easy. Ideas are as the expression goes a dime a dozen. Next comes the real work. The experimentation. Trial and Error. PLAYING WITH MY FOOD. It may be that I get a better result with one Brie over another. Or Camembert. Or Taleggio. There are so many different varieties of those cheeses that it could take me months, years even, before I find the right texture and flavour that I want to impart on the dish. Moreover, I need to ask myself; how big do I want it to be? At what point do the flavours fall out of synchronicity? How do I want it to look, taste, feel?
As I start to play with the different variations I take notes as to the flavours, the way they interrelate, the effect no the senses, etc. These notes then become the way that I refine and fine tune the dish until ultimately I am happy with the result.
So this then is the way that I utilize a creative process to create new dishes and flavours. To date I have a repertoire of approximately 300 of my own recipes which are unique and will someday make it to my own menu in various forms. For the time being I continue to tweak and enhance them.
I hope this is somewhat useful to you in understanding my process.
As Chef Adria says; “Creativity means changing your mind everyday.”
Are you dreaming big and inspired?
A la prochaine
SDM
As a writer I am stream of consciousness and for a long time before joining a professional kitchen I applied the same process to cooking. I would go to the store or market as an open slate with little or no idea what I would be cooking that night. C has always loved shopping with me on these excursions because, I believe anyway, that there is a thrill to the uncertainty. It was exciting for me as well. I no longer, by necessity of experience, ‘fly by the seat of my pants.’ I apply a methodology which is heavily influenced by the worlds greatest Chefs. Adria, Achatz, Blumenthal, Alice Waters, Ripert and so many more. I have studied their methods with great interest and hopefully a better creative result.
I have to admit that much of my creative process is taken directly from Adria and Ripert. At the moment these are my two favorite Chefs and though their methods are different the result, on a high level, is the same, delicious and interesting food. For a great insight into Chef Adria's process look at http://www.youtube.com/watch?v=pTuSZHO3GU8 .
The first step in my creative process is to look at (direct influence of Adria and Ripert);
Traditional Cuisine
Local Cuisine
Techniques
To date I have studied the following cuisines both experientially and through books and videos;
Classical French, Nouvelle Cuisine, Classical Italian, New Italian, Mediterranean, Cajun, Indian, Thai, Mexican, Chilean, Peruvian, Brazilian, Caribbean, Spanish, Californian, Moroccan, Irish, Scottish, Soul and Southern, German and some Chinese. I have studied as much as I can get on each of these cuisines and further have broken much of these cuisines down to the local level that is as varied as there are people on this planet. In total I would say that I have read approximately 150 books just on world cuisines making copious amounts of notes.
Thus the first thing I look at is the ingredient with which I want to play. After all, even though your parents always told you at the table not to play with your food, as a cook, I can say they were wrong. PLAY WITH YOUR FOOD. Once I have isolated the main ingredient I want to create with I then turn to traditional and local cuisines to identify the type of dish I would like to create. That is to say do I want to create a dish similar in style to Michael Guerard, meaning Nouvelle, or do I want to create a home style German Dish? Or do I want to create a spin on Pad Thai? These are but examples of a nearly inexhaustible list of dishes I have looked at.
Once I have identified the ingredient and the type of cuisine I would like to cook it in I then turn to the local cuisine or regional varieties of that dish and see how I can best use the ingredient. How I can accentuate the natural flavours of the ingredient without overpowering it? Within each cuisine there is an endless list of possibilities that you can play with.
The final step in the initial component of my creative process is to ask myself what techniques I would like to the ingredient and dish. It would take forever to illustrate all the techniques that could be applied but here is a partial list for illustration; Frying, Sautéing, Poaching, Steaming, Broiling, Baking, Roasting, Sous Vide and Confit.
Next in the process is to start looking at the traditional accompaniments. Do I want to make a traditional dish? Do I want to be adventurous and try something new? Do I want to use various components in different ways to arrive at a new result? Food is so glorious that there is an endless supply of inspirations that you can draw from.
Personally I have been exploring inspiration a lot recently. There is no end to where you can draw inspiration. I draw a lot of inspiration from my endless travels and my innate curiosity when confronted by something new. I also draw a lot of inspiration from nature, writing, music, art and architecture and culture. Recently art and architecture have been big influences on me. I do not want to be a purveyor of ‘haute cuisine’ in the vain of Alain Ducasse or Michael Guerard but that does not mean that I do not want to compose plates that are artistic in nature. I know that as I get closer to opening my own restaurant I will take some time to explore inspiration and innovation as a means of advancing my own personal culinary philosophy. This will entail lots of reading, travel and well LIVING!
When I was at Reservation I had numerous conversations with Executive Chef 1 and 2 (1 now being Director of Operations) and Sous Chef A about the creation of a new dish. With Executive Chef 1 I began to learn that there are a number of different considerations when creating a dish. From his description (and later Adria’s) I came to know that you need to consider flavours but also senses and the way that they receive the dish that you are creating. How does it smell? How does smell affect the dish? I remember seeing a show once about Achatz use of a Lavender scented pillow at Alinea and then having to send an email to him because I thought it was such a wild concept. One that was at the time out of my breadth of knowledge or experience. But it caused me to start thinking.
You also want to consider the way the dish looks. After all food is first a feast for the eyes. It is possible to just slap food on the plate and make it taste good but if you can visually impress the person eating the dish you will be able to exponentially increase the joy and wow factor of the dish for the consumer. You can play with shapes and sizes, plating, different plates, levels, colours, etc. The end result being a dish that really does awaken the senses through the initial impact of sight.
Taste is of course of utmost importance and trumps everything else. But taste is more than just umami, sweet, sour, bitter and salty. Taste can and does include the texture of what you are serving. Moreover you have to consider how the texture plays into the flavours. As well as texture (Soft, hard, crunchy, etc.) so too does the temperature affect taste and the way that the mouth receives the various tastes. It is a delicate balance of these considerations that really imparts the wow factor in a dishes taste component.
Chef Adria also illustrates that there is a sixth sense to food. It is that intangible that can not be measured. This involves as he points out the intellectual enjoyment of the food, the knowledge of where it came from, how it was prepared, the various elements, etc. It is truly intangible and possibly difficult to explain even for the consumer.
So now that I have explained the considerations I put into my creative process I want to illustrate with an example. Lets use a dish that I have started conceptualizing in the past year. It is about juxtaposition and utilizing technique and various ingredients that would not otherwise be put together. I am yet to try it but might at The Club this summer.
Smoked Salmon is one of my great pleasures. It has an awesome oily texture and a sweetness that is evocative of joy, at least in my experience. Knowing that I want to use Smoked Salmon I then ask myself; what do I want to do with it?
Due to the considerations of timing, organization, space, prep and all the other things I need to consider I thought about the various uses for it and how people most enjoy it. Commonly in Toronto Smoked Salmon is served on a bagel with cream cheese. At The Club with do Smoked Salmon sandwich, Eggs Benjamin (Eggs Benedict but instead of Peameal you use Smoked Salmon) and a Smoked Salmon Scramble Eggs. All of which are delicious incidentally. But because I am beginning to branch out in my creativity I started asking myself; what can I do that is different?
I started to consider natural pairings for Smoked Salmon which obviously are dill and cream cheese. Knowing these as the natural pairings I wanted to discover conceptually how I could use them in a new and different way without turning them on their head. Thus I thought about making a quesadilla. Instead of cream cheese I started to think about the texture of cream cheese and what cheeses I could use to replace it. Obviously the creamy cheeses are the mot natural fit because of their texture. This meant that I started to look at Brie, Camembert and Taleggio as obvious choices. Each imparts a different flavour and a moderately different texture. Personally I would like to have it with a nice double cream Brie. Though I will try all three. The next question was how to incorporate dill while not being traditional. Usually quesadillas are served with Salsa and Sour Cream. Knowing this I thought about either an avocado sour cream or a dill crème fraiche. Again I will try both.
The whole process of this conceptualization took about five minutes from beginning to end. But the concept is easy. Ideas are as the expression goes a dime a dozen. Next comes the real work. The experimentation. Trial and Error. PLAYING WITH MY FOOD. It may be that I get a better result with one Brie over another. Or Camembert. Or Taleggio. There are so many different varieties of those cheeses that it could take me months, years even, before I find the right texture and flavour that I want to impart on the dish. Moreover, I need to ask myself; how big do I want it to be? At what point do the flavours fall out of synchronicity? How do I want it to look, taste, feel?
As I start to play with the different variations I take notes as to the flavours, the way they interrelate, the effect no the senses, etc. These notes then become the way that I refine and fine tune the dish until ultimately I am happy with the result.
So this then is the way that I utilize a creative process to create new dishes and flavours. To date I have a repertoire of approximately 300 of my own recipes which are unique and will someday make it to my own menu in various forms. For the time being I continue to tweak and enhance them.
I hope this is somewhat useful to you in understanding my process.
As Chef Adria says; “Creativity means changing your mind everyday.”
Are you dreaming big and inspired?
A la prochaine
SDM
Wednesday, May 20, 2009
Some Interesting Viewing on Food Policy, GM Foods and The Future (file under follow up)
Sorry guys, its still in my mind and I wanted to share with you some of the things that I have been watching which give me cause to have great concern for the future of food.
Again, draw your own conclusions…
http://www.viddler.com/explore/farmsteadwines/videos/25/
http://video.google.com/videoplay?docid=4147551008386395793&ei=xoAUSq6PBYraqQKoj7C7Bg&q=genetically+modified+food&emb=1
http://video.google.com/videoplay?docid=-4499930634181592531&ei=AoEUSvOpLqHqqgLL2rGuBg&q=genetically+modified+food&emb=1
http://video.google.com/videoplay?docid=-8098965482866581381&ei=VoEUSoq9K6HqqgLL2rGuBg&q=genetically+modified+food&emb=1
http://video.google.com/videoplay?docid=-8613276733389870510&ei=_oEUSsP_EpHwrgLVvPy4Bg&q=food+scarcity&emb=1
http://video.google.com/videoplay?docid=4386232376777484955&ei=hIIUSuimGI24qQKqr6GrBg&q=water+scarcity&emb=1
http://video.google.com/videoplay?docid=6262083407501596844&ei=o4IUSs-KBYK2rgLGraywBg&q=monsanto&emb=1
http://fora.tv/2006/02/13/J__Stephen_Lansing_A_Thousand_Years_in_Bali
http://www.youtube.com/watch?v=733owHYcMf0
http://www.youtube.com/watch?v=b3XNwNyRsfI
These are but a few of the many, many, many documentaries I have seen on top of my wide reading on the subject. I wanted you all to have sources to look at for yourselves.
To steal a line from ‘The X- Files;’ “The Truth is Out There.”
Are you dreaming big and inspired?
A la prochaine
SDM
Again, draw your own conclusions…
http://www.viddler.com/explore/farmsteadwines/videos/25/
http://video.google.com/videoplay?docid=4147551008386395793&ei=xoAUSq6PBYraqQKoj7C7Bg&q=genetically+modified+food&emb=1
http://video.google.com/videoplay?docid=-4499930634181592531&ei=AoEUSvOpLqHqqgLL2rGuBg&q=genetically+modified+food&emb=1
http://video.google.com/videoplay?docid=-8098965482866581381&ei=VoEUSoq9K6HqqgLL2rGuBg&q=genetically+modified+food&emb=1
http://video.google.com/videoplay?docid=-8613276733389870510&ei=_oEUSsP_EpHwrgLVvPy4Bg&q=food+scarcity&emb=1
http://video.google.com/videoplay?docid=4386232376777484955&ei=hIIUSuimGI24qQKqr6GrBg&q=water+scarcity&emb=1
http://video.google.com/videoplay?docid=6262083407501596844&ei=o4IUSs-KBYK2rgLGraywBg&q=monsanto&emb=1
http://fora.tv/2006/02/13/J__Stephen_Lansing_A_Thousand_Years_in_Bali
http://www.youtube.com/watch?v=733owHYcMf0
http://www.youtube.com/watch?v=b3XNwNyRsfI
These are but a few of the many, many, many documentaries I have seen on top of my wide reading on the subject. I wanted you all to have sources to look at for yourselves.
To steal a line from ‘The X- Files;’ “The Truth is Out There.”
Are you dreaming big and inspired?
A la prochaine
SDM
And Now Back to Our Regularly Scheduled Blog (file under Exciting Times)
John Henry Newman in his ‘Apologia pro vita sua,’ said; “Growth is the only evidence of life.” And I could not agree more.
Today is my Saturday. To anyone outside the food industry that may sound like a weird statement but when you realize that weekends are usually our busiest times then you can understand that more often than not we are scheduled in such a way that our weekends fall when most of you are at your jobs.
The tile of my post today and the quote that I have used to frame it are the result of three posts written in the last week. The title specifically is in reference to my return to my capturing my daily experience and the quote represents what I feel each and every day. As I grow and continue on this path that I started on over a year and a half ago.
Over the next couple of days I am doing some menu development. Working on some of the items that I am going to include in my menu for the summer on the grill. You’ll recall (if you’ve read long enough) that last summer I was supposed to have the same opportunity at Reservation. The lack of willingness or inability on the part of Reservation to let me toy with the grill menu was extremely disheartening to me. While I understood, at least in part the logic behind it; that being that it was high volume and quick turnover, the whole experience left me feeling like I was nothing more than an over priced McDonalds, merely slinging food to the hungry throngs that wanted to sit and have a beer. As I remarked many times last year I developed relationships with my customers, many of whom returned each week, as they expressly told me, just to come and see me. That felt good, but it did not nearly make up for the emptiness I felt working the grill.
That is not to say that I did not learn things while working the grill. In fact, some of the lessons I learned were key to my early development as a line cook and still benefit me today. Those include understanding organization, timing, set up, pride of ownership and a few other lessons as well that were difficult at the time to choke down.
My experience at The Club so far has demonstrated that when people truly believe in you and what you are doing that they will give you the freedom to explore your own comfort zones. And unlike other places I’ve been they will not allow you to fall on your face but instead will do their utmost to ensure that you learn the lesson, not without pain, but certainly without the deepening void which can taint and corrupt even the most strong willed of people. Executive Chef and I as well as Sous Chef and I have had conversations about the grill. Numerous in fact. And with each one I feel my resolve building, my excitement at the opportunity of creating my own culinary voice and demonstrating what I can do when given the opportunity. The first menu will be of Executive and Sous Chefs design. I asked for this to be the case so that I can get comfortable with the environment, demands and the people for the first week or so.
After that time I will start developing my own menu each week. This will consist of multiple proteins. A fish, a beef dish, possibly a pork dish as well as a few specials. I have slowly but surely been building my menu and today and tomorrow (my Sunday) I will be working on them for several hours.
By doing so I will have multiple posts to write. One of which will include my creative process, the process of menu creation, what I want to try and possibly a couple of others. I am feeling quite good (despite the last few posts being on my mind) and know that I have lots to accomplish in the next two days.
As well I am excited and thrilled for the love of my life C, whose show ‘Spinning the Butter’ goes on at Stella Adler starting tomorrow. Today is about refinement and tweaking and then the show must go on. I wish I could afford to be there but unfortunately I can not. My spirit and energy are with her as I know that she will be fabulous. She always is.
With that said, I need to stop writing now and get to the work that is a ahead of me. I also have to clean the house. Which anyone that knows me can tell you, I really dislike cleaning. But I have the time and it needs to get done. Stay tuned; the next couple of days are going to have a flurry of posts. I hope you will enjoy them as much as I enjoy doing the work necessary to relate my experience to you.
Buddy Hackett once said; “As a child my family's menu consisted of two choices: take it or leave it” My menus will feature many more choices.
Are you dreaming big and inspired? Why not? And how can I help?
A la prochaine
SDM
Today is my Saturday. To anyone outside the food industry that may sound like a weird statement but when you realize that weekends are usually our busiest times then you can understand that more often than not we are scheduled in such a way that our weekends fall when most of you are at your jobs.
The tile of my post today and the quote that I have used to frame it are the result of three posts written in the last week. The title specifically is in reference to my return to my capturing my daily experience and the quote represents what I feel each and every day. As I grow and continue on this path that I started on over a year and a half ago.
Over the next couple of days I am doing some menu development. Working on some of the items that I am going to include in my menu for the summer on the grill. You’ll recall (if you’ve read long enough) that last summer I was supposed to have the same opportunity at Reservation. The lack of willingness or inability on the part of Reservation to let me toy with the grill menu was extremely disheartening to me. While I understood, at least in part the logic behind it; that being that it was high volume and quick turnover, the whole experience left me feeling like I was nothing more than an over priced McDonalds, merely slinging food to the hungry throngs that wanted to sit and have a beer. As I remarked many times last year I developed relationships with my customers, many of whom returned each week, as they expressly told me, just to come and see me. That felt good, but it did not nearly make up for the emptiness I felt working the grill.
That is not to say that I did not learn things while working the grill. In fact, some of the lessons I learned were key to my early development as a line cook and still benefit me today. Those include understanding organization, timing, set up, pride of ownership and a few other lessons as well that were difficult at the time to choke down.
My experience at The Club so far has demonstrated that when people truly believe in you and what you are doing that they will give you the freedom to explore your own comfort zones. And unlike other places I’ve been they will not allow you to fall on your face but instead will do their utmost to ensure that you learn the lesson, not without pain, but certainly without the deepening void which can taint and corrupt even the most strong willed of people. Executive Chef and I as well as Sous Chef and I have had conversations about the grill. Numerous in fact. And with each one I feel my resolve building, my excitement at the opportunity of creating my own culinary voice and demonstrating what I can do when given the opportunity. The first menu will be of Executive and Sous Chefs design. I asked for this to be the case so that I can get comfortable with the environment, demands and the people for the first week or so.
After that time I will start developing my own menu each week. This will consist of multiple proteins. A fish, a beef dish, possibly a pork dish as well as a few specials. I have slowly but surely been building my menu and today and tomorrow (my Sunday) I will be working on them for several hours.
By doing so I will have multiple posts to write. One of which will include my creative process, the process of menu creation, what I want to try and possibly a couple of others. I am feeling quite good (despite the last few posts being on my mind) and know that I have lots to accomplish in the next two days.
As well I am excited and thrilled for the love of my life C, whose show ‘Spinning the Butter’ goes on at Stella Adler starting tomorrow. Today is about refinement and tweaking and then the show must go on. I wish I could afford to be there but unfortunately I can not. My spirit and energy are with her as I know that she will be fabulous. She always is.
With that said, I need to stop writing now and get to the work that is a ahead of me. I also have to clean the house. Which anyone that knows me can tell you, I really dislike cleaning. But I have the time and it needs to get done. Stay tuned; the next couple of days are going to have a flurry of posts. I hope you will enjoy them as much as I enjoy doing the work necessary to relate my experience to you.
Buddy Hackett once said; “As a child my family's menu consisted of two choices: take it or leave it” My menus will feature many more choices.
Are you dreaming big and inspired? Why not? And how can I help?
A la prochaine
SDM
Tuesday, May 19, 2009
Urban Farming Cont… (file under Sorry needed some rest…)
As you’ll recall I ended yesterdays post with Section 25, Subsection 1 of the United Nation Universal Declaration of Human Rights. As it is not germane to this conversation I will not touch on the United Nations. But this document was the result of a period of prolonged war and strife from which a new system had to develop. The Declaration, in and of itself is a beautiful document, in the same way I look at the Canadian Constitution (which in point of fact is a myriad of documents) and the American Declaration of Independence and Constitution. However, these documents are living, they need to evolve, to accept the realities that are ever present and constantly changing. But I don’t want to get into the high politics associated with that statement. Instead I want to continue on the post from yesterday.
I had given you a series of websites to go to as a starting point to start drawing your own conclusions.
I have had an intellectual love affair with Alice Waters (http://www.chezpanisse.com/pgalice.html ) since I first learned about her about two and a half years ago. Not a Chef, in her own words, merely a lover of food. Her entire food philosophy changed when she had a great experience in France as a young woman. Of course the world was changing then and she, to her credit, saw what was happening. She started Chez Panisse and in so doing started a food revolution that first touched Southern California and now, literally, is absolutely global. It is because of her, at least in part, that the White House for the first time has a garden on its grounds, from which, world class Chefs, can draw upon its resources for dinners for the Obamas and for state dinners. I wrote a post on this when it first happened because for me it represented an ideological and philosophical symbol which would trickle down to the rest of the country and possibly the world. A symbol just as powerful as the Victory Gardens (http://en.wikipedia.org/wiki/Victory_garden ) which ended up providing 40%, FORTY PERCENT, of the countries produce needs. It was also practiced in Canada, the United Kingdom and Germany. May I also remind you that this was only 64 years ago.
I bring this up because it illustrates what can be done in times of need. When there is a will there is a way. What has happened to us that we have lost sight on the basic needs of everyone. Is it comfort? Contempt? Greed? Collusion? These aren’t rhetorical. I really don’t know. I do know that profit, as outlined in my previous post on the subject, plays a huge role in the decisions that are being made with regard to food policy. Moreover I am acutely aware of the fact that those decisions are the gap between me eating and someone in Africa dying from malnutrition.
These, as I see them, are the irrefutable facts; there is enough food in the world. That food is being distributed in an inequitable fashion. There is a better way. We all need to act now or our kids kids will not be able to eat the very basic food stuffs that we take for granted today.
Some of you may brand me as a socialist. Maybe even a communist. My answer to that is that I live in one of the greatest socialist countries in the world. Our social system is one which still, despite endless cuts and slashes, is the envy of the world. Why is it that we can not ensure that not only all of our population eats, and I don’t mean Big Macs, let alone contribute to the well being, in a nutritional sense of those places in the world that are incapable of supplying their own needs, be it through greed, famine, collusion or whatever.
There exists a social responsibility, not nearly the same as the one which was outlined in the United Nation Declaration, which both demands and commands that we, as citizens, do our utmost to stand up when we see tyranny. Whether it is in a fascist country or in food policy. And what we are witnessing now is the tyranny of one class over another. That being the industrialized world or the less than developed world. Sure they can plant plantations and contribute to our food supply, but how many of them get to eat?
Basically, and I do find this emotionally taxing and physically draining, what I am saying is that yes we need to look at Urban Farming as an impending reality. We need to accept that current food policy can not be maintained NOR SHOULD IT BE. The World Food Program is ineffectual because of greed, theft and collusion. The supposed loans of the IMF and the World Bank which are in theory supposed to be positive and transforming are in fact negative and the beginning of a system of debt that can never be gotten out from under.
Please, examine the websites that I suggested yesterday. Please educate yourself as to where your food comes from. Ontario grows massive amounts of food. Canada grows massive amounts of food and has an abundant supply of fresh water that is being siphoned off by the Americans. All legally and with the tacit approval of the Canadian government. If you think I’m lying I entreat you to prove me wrong. But you won’t. For it is true.
I think rather than my illustrating this point any further I would rather you take a step for yourself and start to explore the realities of what is on your plate.
Find out where it comes from. How it gets there. Who gets it there and why. I think that the answers to these questions will open up your mind.
A good place to start your investigation into the impending food crisis, as I have mentioned before is Jeffrey Sachs. This article is pretty good, http://www.time.com/time/magazine/article/0,9171,1734834,00.html . You may also want to read; http://www.larouchepub.com/other/1995/2249_import_dependency.html .
Draw your own conclusions and then for the love of your grandchildren ACT!
Jeffrey Sachs recently said; "It's the worst crisis of its kind in more than 30 years. It’s a big deal and it’s obviously threatening a lot of governments. There are a number of governments on the ropes, and I think there’s more political fallout to come.”
What are you going to do?
Are you dreaming big and inspired?
A la prochaine
SDM
I had given you a series of websites to go to as a starting point to start drawing your own conclusions.
I have had an intellectual love affair with Alice Waters (http://www.chezpanisse.com/pgalice.html ) since I first learned about her about two and a half years ago. Not a Chef, in her own words, merely a lover of food. Her entire food philosophy changed when she had a great experience in France as a young woman. Of course the world was changing then and she, to her credit, saw what was happening. She started Chez Panisse and in so doing started a food revolution that first touched Southern California and now, literally, is absolutely global. It is because of her, at least in part, that the White House for the first time has a garden on its grounds, from which, world class Chefs, can draw upon its resources for dinners for the Obamas and for state dinners. I wrote a post on this when it first happened because for me it represented an ideological and philosophical symbol which would trickle down to the rest of the country and possibly the world. A symbol just as powerful as the Victory Gardens (http://en.wikipedia.org/wiki/Victory_garden ) which ended up providing 40%, FORTY PERCENT, of the countries produce needs. It was also practiced in Canada, the United Kingdom and Germany. May I also remind you that this was only 64 years ago.
I bring this up because it illustrates what can be done in times of need. When there is a will there is a way. What has happened to us that we have lost sight on the basic needs of everyone. Is it comfort? Contempt? Greed? Collusion? These aren’t rhetorical. I really don’t know. I do know that profit, as outlined in my previous post on the subject, plays a huge role in the decisions that are being made with regard to food policy. Moreover I am acutely aware of the fact that those decisions are the gap between me eating and someone in Africa dying from malnutrition.
These, as I see them, are the irrefutable facts; there is enough food in the world. That food is being distributed in an inequitable fashion. There is a better way. We all need to act now or our kids kids will not be able to eat the very basic food stuffs that we take for granted today.
Some of you may brand me as a socialist. Maybe even a communist. My answer to that is that I live in one of the greatest socialist countries in the world. Our social system is one which still, despite endless cuts and slashes, is the envy of the world. Why is it that we can not ensure that not only all of our population eats, and I don’t mean Big Macs, let alone contribute to the well being, in a nutritional sense of those places in the world that are incapable of supplying their own needs, be it through greed, famine, collusion or whatever.
There exists a social responsibility, not nearly the same as the one which was outlined in the United Nation Declaration, which both demands and commands that we, as citizens, do our utmost to stand up when we see tyranny. Whether it is in a fascist country or in food policy. And what we are witnessing now is the tyranny of one class over another. That being the industrialized world or the less than developed world. Sure they can plant plantations and contribute to our food supply, but how many of them get to eat?
Basically, and I do find this emotionally taxing and physically draining, what I am saying is that yes we need to look at Urban Farming as an impending reality. We need to accept that current food policy can not be maintained NOR SHOULD IT BE. The World Food Program is ineffectual because of greed, theft and collusion. The supposed loans of the IMF and the World Bank which are in theory supposed to be positive and transforming are in fact negative and the beginning of a system of debt that can never be gotten out from under.
Please, examine the websites that I suggested yesterday. Please educate yourself as to where your food comes from. Ontario grows massive amounts of food. Canada grows massive amounts of food and has an abundant supply of fresh water that is being siphoned off by the Americans. All legally and with the tacit approval of the Canadian government. If you think I’m lying I entreat you to prove me wrong. But you won’t. For it is true.
I think rather than my illustrating this point any further I would rather you take a step for yourself and start to explore the realities of what is on your plate.
Find out where it comes from. How it gets there. Who gets it there and why. I think that the answers to these questions will open up your mind.
A good place to start your investigation into the impending food crisis, as I have mentioned before is Jeffrey Sachs. This article is pretty good, http://www.time.com/time/magazine/article/0,9171,1734834,00.html . You may also want to read; http://www.larouchepub.com/other/1995/2249_import_dependency.html .
Draw your own conclusions and then for the love of your grandchildren ACT!
Jeffrey Sachs recently said; "It's the worst crisis of its kind in more than 30 years. It’s a big deal and it’s obviously threatening a lot of governments. There are a number of governments on the ropes, and I think there’s more political fallout to come.”
What are you going to do?
Are you dreaming big and inspired?
A la prochaine
SDM
Monday, May 18, 2009
Urban Farming (file under possible solutions but…)
In the past few weeks I have heard more and more about urban farming. It first came to my knowledge about a year ago. It had been presented to me as a means of solving the impending food crisis. At first I thought it was a great idea. But I also realize that it is a band aid solution to a gaping bullet wound. But that does not mean that we should not explore it as a means of at the very least aiding the problem.
I have gone to many sites on the issue such as;
http://www.urbanfarming.org/
http://www.cityfarmer.info/
http://www.urbanagriculture-news.com/
http://www.dott07.com/go/urbanfarming
http://urbanfarm.org/index2.html
This is by no means an exhaustive list. But it represents some of the sites that I have gone to for information on the subject. As I may or may not have explained before ‘truth’ which is elusive can only be arrived at by consulting as many sources as possible on the subject and then drawing your own conclusion.
The basic problem is this how do we allow sustainable growth and still enable vast populations to eat. The urban farming of the future that I have seen is presented as this;
http://www.youtube.com/watch?v=Scs2SIeIkkM which is a short news snippet from The Discovery Channel. Again, this is a possible solution but is it the right one. You see the problem is so vast and complex that there may be a million solutions. By problem with this solution is that it does nothing to address the real problem; wanton waste, manufactured scarcity as well as hunger and famine elsewhere in the world. The point of the story is how doe we keep cities fed as we continue to grow and expand our cities. To my point of view this does nothing to address any of the very real issues that I touched on in my previous post about food policy. Does that mean that it should not be explored? Absolutely not.
If you go through the Urban Farming Organization website you will quickly realize that they are very interested in ensuring that the poor and needy get food. This is a beautiful project and I support it whole heartily. If you go to http://www.urbanfarming.org/presentation.htm you will see that they have opened approximately 500 gardens in less than four years. Their goal, stated, is to eradicate hunger worldwide. BEAUTIFUL. But again, you watch it and draw your own conclusions. What makes it so beautiful is the coming together of people to help others. And it is something that WE ALL CAN DO!
Many times (at least a few) I have mentioned that my Mother, giving up lots, chose to move to Africa, in Malawi to provide much needed medical services to people that would otherwise not get any medical services. I commend her for what she and my Stepfather are doing. It touches my heart and soul in so many beautiful ways that sometimes I break down.
When I decided to become a Chef, I knew that I too would have a mission. Not only one which saw me feed people in my restaurant but also people from all over the world. I believe that food and water are BASIC HUMAN RIGHTS and need to be guaranteed. Right now they are not. They are used as weapons. Against people that would literally start a fight to eat even one one hundredth of what we do. My goal is to create an environment which enables me to provide food, food knowledge, food product and service to people all over. Starting of course in my own back yard and then extending that to a much wider, READ GLOBAL, community.
I am going to write more on this subject tomorrow. Unfortunately, I am tired and I need to get my rest so I can continue. Sorry to cut the post short but I feel like I am going to fall flat on my face.
Food for thought? I think so. I will continue this post tomorrow. In the mean time, consider what I am writing about. Ask yourself, what can I do? How can I help? Believe me, it is a lot easier than you think. But it takes all of us, one at a time, to solve this very real issue.
Article 25, Subsection 1 of the Universal Declaration of Human Rights states;
“Everyone has the right to a standard of living adequate for the health and well-being of himself and of his family, including food, clothing, housing and medical care and necessary social services, and the right to security in the event of unemployment, sickness, disability, widowhood, old age or other lack of livelihood in circumstances beyond his control.”
It is not merely enough to state that people have these rights.
Thomas Jefferson once wrote; “The care of human life and happiness, and not their destruction, is the first and only object of good government.” 200 years on and we still aren’t getting it right.
Are you dreaming big and inspired? Those dreams and inspiration MAY be the answer that we need.
A la prochaine
SDM
I have gone to many sites on the issue such as;
http://www.urbanfarming.org/
http://www.cityfarmer.info/
http://www.urbanagriculture-news.com/
http://www.dott07.com/go/urbanfarming
http://urbanfarm.org/index2.html
This is by no means an exhaustive list. But it represents some of the sites that I have gone to for information on the subject. As I may or may not have explained before ‘truth’ which is elusive can only be arrived at by consulting as many sources as possible on the subject and then drawing your own conclusion.
The basic problem is this how do we allow sustainable growth and still enable vast populations to eat. The urban farming of the future that I have seen is presented as this;
http://www.youtube.com/watch?v=Scs2SIeIkkM which is a short news snippet from The Discovery Channel. Again, this is a possible solution but is it the right one. You see the problem is so vast and complex that there may be a million solutions. By problem with this solution is that it does nothing to address the real problem; wanton waste, manufactured scarcity as well as hunger and famine elsewhere in the world. The point of the story is how doe we keep cities fed as we continue to grow and expand our cities. To my point of view this does nothing to address any of the very real issues that I touched on in my previous post about food policy. Does that mean that it should not be explored? Absolutely not.
If you go through the Urban Farming Organization website you will quickly realize that they are very interested in ensuring that the poor and needy get food. This is a beautiful project and I support it whole heartily. If you go to http://www.urbanfarming.org/presentation.htm you will see that they have opened approximately 500 gardens in less than four years. Their goal, stated, is to eradicate hunger worldwide. BEAUTIFUL. But again, you watch it and draw your own conclusions. What makes it so beautiful is the coming together of people to help others. And it is something that WE ALL CAN DO!
Many times (at least a few) I have mentioned that my Mother, giving up lots, chose to move to Africa, in Malawi to provide much needed medical services to people that would otherwise not get any medical services. I commend her for what she and my Stepfather are doing. It touches my heart and soul in so many beautiful ways that sometimes I break down.
When I decided to become a Chef, I knew that I too would have a mission. Not only one which saw me feed people in my restaurant but also people from all over the world. I believe that food and water are BASIC HUMAN RIGHTS and need to be guaranteed. Right now they are not. They are used as weapons. Against people that would literally start a fight to eat even one one hundredth of what we do. My goal is to create an environment which enables me to provide food, food knowledge, food product and service to people all over. Starting of course in my own back yard and then extending that to a much wider, READ GLOBAL, community.
I am going to write more on this subject tomorrow. Unfortunately, I am tired and I need to get my rest so I can continue. Sorry to cut the post short but I feel like I am going to fall flat on my face.
Food for thought? I think so. I will continue this post tomorrow. In the mean time, consider what I am writing about. Ask yourself, what can I do? How can I help? Believe me, it is a lot easier than you think. But it takes all of us, one at a time, to solve this very real issue.
Article 25, Subsection 1 of the Universal Declaration of Human Rights states;
“Everyone has the right to a standard of living adequate for the health and well-being of himself and of his family, including food, clothing, housing and medical care and necessary social services, and the right to security in the event of unemployment, sickness, disability, widowhood, old age or other lack of livelihood in circumstances beyond his control.”
It is not merely enough to state that people have these rights.
Thomas Jefferson once wrote; “The care of human life and happiness, and not their destruction, is the first and only object of good government.” 200 years on and we still aren’t getting it right.
Are you dreaming big and inspired? Those dreams and inspiration MAY be the answer that we need.
A la prochaine
SDM
Mentoring a Newbie (file under Paying it Forward)
I know I know I said the next post would be about Urban Farming but I am so excited after the conversation I had with the young man I am mentoring that I wanted to write this post first. SO THERE!
I don’t know who said it but I have always believed it to be true; “Mentor: Someone whose hindsight can become your foresight.” I believe this to be true and consider it to be a great honour to mentor someone in my chosen field. It makes me feel amazing and all I am doing is helping someone else realize his or her dreams. I would like to send a big THANK YOU to L for thinking of me and pointing this young man in my direction.
This young man is 19 years old. Completed high school. Has some experience in the culinary field having worked for Swiss Chalet and The Outback. At the Outback he was a dishwasher and prep helper while at Swiss Chalet he was a “line cook.” He was at the Outback for about a year and Swiss Chalet for about two.
From our almost hour long conversation I was able to glean that he became interested in cooking while he was in high school where he took some classes related to cooking. He told me that it was mostly home style or family type cooking but that he really enjoyed it. I asked what his favourite dish that he learned was while he was there and without hesitating he said that it was a Parmesan Chicken. This gave me at least some insight into where he was coming from and actually made me feel pretty good because he didn’t hesitate and that I was able to find that he had some experience.
Naturally he was chalk full of questions. In my words he asked about the length of apprenticeship, how many hours he would have to work, whether he could expect to work on holidays, how long the training is and then he asked a lot of questions about how to start up your own restaurant with out actually saying that he would like to.
I explained to him that the Apprenticeship for Cooks (as far as I know) would amount to around 3000 hours. I also explained that because he had some experience at Swiss Chalet that those hours may count toward his apprenticeship which made him feel pretty good. I explained to him that during my apprenticeship I worked no less than ten hours a day and sometimes as many as seventeen or eighteen. I told him that I didn’t believe that that would be the case for everyone but that was my experience. He didn’t seem phased by the hour commitment which was a good sign to me because as this blog has demonstrated time and time again – it takes a different kind of person to work in a kitchen.
He asked about holidays and I explained to him that the kitchen doesn’t know what a holiday is. People are always going to need to eat and holidays are no exception. He then asked how you go about getting into a professional kitchen. I explained that there are several ways and that when I am a little more comfortable with him I would be happy to help him by not only pointing him in the right direction but by helping him find a good place to help him get to where he wants to go.
He asked a lot of questions about starting a restaurant. Which I was only too happy to answer. He asked about where to build a restaurant, how the interior is done, how you go about staffing it, etc. I explained that there are lots of things that you need to consider when opening a restaurant. The location, the demographics, the type of food you want to serve, what you want it to look and feel like, etc. I told him that when the time comes I would be happy to share my knowledge on the subject as well as all the books that I have read to date on the subject. He got genuinely excited that I was willing to share all this knowledge.
From what I can gather he really would like to own a restaurant but, like me, knows that he needs to get the right experiences first. I explained a bit about me and how I arrived in the culinary industry. How the industry chooses you and not the other way around ( Thanks Director of Operations… you know who you are.).
I asked him what made him want to be in this industry and he told me that eh has watched a lot of cooking shows. I explained right then that television glamorizes the industry and that the realities are not anything like what you see on television. He had mentioned Hells Kitchen (which I also watch) and again I asked him to make sure that he did not think that was ‘reality.’ He assured me that he knew that it was much different than how it is portrayed on television. I sighed a huge sigh of relief.
So as it stands now I have instructed him to go out and buy Anthony Bourdain’s ‘Kitchen Confidential.’ I explained to him that Bourdain is a no muss no fuss representation of what the cooking world is really like. The ups, the down and the in betweens. I also did this to see just how serious he is. By making him take an action and then having a conversation with me about it I will be able to tell a lot about him. I then told him that after we had met and discussed Bourdain that I would be happy, one book at a time, to loan him books from my extensive collection. That excited him. AND MYSELF AS WELL!
On Monday next I will give him a call again and set up a time to meet him. I’ll have a list of questions and I am certain so too will he. So again, L, thank you, for letting me share with someone else who seems genuinely interested and interesting. I promise I won’t let you or him down.
John Quincy Adams once wrote; “If your actions inspire others to dream more, learn more, do more and become more, you are a leader.”
Are you dreaming big and inspired?
A la prochaine
SDM
I don’t know who said it but I have always believed it to be true; “Mentor: Someone whose hindsight can become your foresight.” I believe this to be true and consider it to be a great honour to mentor someone in my chosen field. It makes me feel amazing and all I am doing is helping someone else realize his or her dreams. I would like to send a big THANK YOU to L for thinking of me and pointing this young man in my direction.
This young man is 19 years old. Completed high school. Has some experience in the culinary field having worked for Swiss Chalet and The Outback. At the Outback he was a dishwasher and prep helper while at Swiss Chalet he was a “line cook.” He was at the Outback for about a year and Swiss Chalet for about two.
From our almost hour long conversation I was able to glean that he became interested in cooking while he was in high school where he took some classes related to cooking. He told me that it was mostly home style or family type cooking but that he really enjoyed it. I asked what his favourite dish that he learned was while he was there and without hesitating he said that it was a Parmesan Chicken. This gave me at least some insight into where he was coming from and actually made me feel pretty good because he didn’t hesitate and that I was able to find that he had some experience.
Naturally he was chalk full of questions. In my words he asked about the length of apprenticeship, how many hours he would have to work, whether he could expect to work on holidays, how long the training is and then he asked a lot of questions about how to start up your own restaurant with out actually saying that he would like to.
I explained to him that the Apprenticeship for Cooks (as far as I know) would amount to around 3000 hours. I also explained that because he had some experience at Swiss Chalet that those hours may count toward his apprenticeship which made him feel pretty good. I explained to him that during my apprenticeship I worked no less than ten hours a day and sometimes as many as seventeen or eighteen. I told him that I didn’t believe that that would be the case for everyone but that was my experience. He didn’t seem phased by the hour commitment which was a good sign to me because as this blog has demonstrated time and time again – it takes a different kind of person to work in a kitchen.
He asked about holidays and I explained to him that the kitchen doesn’t know what a holiday is. People are always going to need to eat and holidays are no exception. He then asked how you go about getting into a professional kitchen. I explained that there are several ways and that when I am a little more comfortable with him I would be happy to help him by not only pointing him in the right direction but by helping him find a good place to help him get to where he wants to go.
He asked a lot of questions about starting a restaurant. Which I was only too happy to answer. He asked about where to build a restaurant, how the interior is done, how you go about staffing it, etc. I explained that there are lots of things that you need to consider when opening a restaurant. The location, the demographics, the type of food you want to serve, what you want it to look and feel like, etc. I told him that when the time comes I would be happy to share my knowledge on the subject as well as all the books that I have read to date on the subject. He got genuinely excited that I was willing to share all this knowledge.
From what I can gather he really would like to own a restaurant but, like me, knows that he needs to get the right experiences first. I explained a bit about me and how I arrived in the culinary industry. How the industry chooses you and not the other way around ( Thanks Director of Operations… you know who you are.).
I asked him what made him want to be in this industry and he told me that eh has watched a lot of cooking shows. I explained right then that television glamorizes the industry and that the realities are not anything like what you see on television. He had mentioned Hells Kitchen (which I also watch) and again I asked him to make sure that he did not think that was ‘reality.’ He assured me that he knew that it was much different than how it is portrayed on television. I sighed a huge sigh of relief.
So as it stands now I have instructed him to go out and buy Anthony Bourdain’s ‘Kitchen Confidential.’ I explained to him that Bourdain is a no muss no fuss representation of what the cooking world is really like. The ups, the down and the in betweens. I also did this to see just how serious he is. By making him take an action and then having a conversation with me about it I will be able to tell a lot about him. I then told him that after we had met and discussed Bourdain that I would be happy, one book at a time, to loan him books from my extensive collection. That excited him. AND MYSELF AS WELL!
On Monday next I will give him a call again and set up a time to meet him. I’ll have a list of questions and I am certain so too will he. So again, L, thank you, for letting me share with someone else who seems genuinely interested and interesting. I promise I won’t let you or him down.
John Quincy Adams once wrote; “If your actions inspire others to dream more, learn more, do more and become more, you are a leader.”
Are you dreaming big and inspired?
A la prochaine
SDM
My Work Speaks For Itself (file under the Saga Continues…)
First off I would like to apologize that I have not posted in the last few days. Needless to say I’m sure you all figured that there was a reason as I am generally quite good about keeping current. Not only have I had a lot on my mind but have also had a couple issues which scared the bejesus out of me. I would like to report though that everyone is okay and so too am I. So here I am again happy to be writing.
I’d also like to say that I am extremely happy with my last post. Many of you may not know but I have written for along time. All kinds of things, poetry, movies, books and plays. What you may not know however (although I have mentioned here once or twice) is that I am a stream of consciousness writer. And yes that even applies to things that I am writing such as the last post. In fact that post took me about two and a half hours to write. But the real reason that I am so pleased with the last post is that I broke my highest readership number with that post. Why that pleases me is because it means that those people might start having an interest in food policy. Moreover, it gives a starting point from which to educate yourselves on the subject. I know that as time goes on I will write many more posts on the subject. In fact my next post is going to be on Urban Farming. But more on that later.
As the title of this post would suggest I am still having issues with the work ethic of some of those at work. Naturally as I have gotten comfortable in my position I have begun to see the little things that people do or don’t do that bothers me. I routinely arrive at work at between 6 and 6:10 am. I do my setup as you all well know by now and then start banging off the specials and any other prep work that needs to get done to make sure that the day runs smoothly. Of course because there are only two shifts in our kitchen a lot of prep gets done by my morning comrade and myself. However, as I have mentioned before, I believe and can demonstrate that we are being abused in the prep work that we are having to do because of what I perceive as a lacksidaisical attitude toward their position and at the very least a work ethic which leaves much to be desired. And to me it makes no sense because this kitchen is like Nirvana, Shangri La, Heaven, Paradise or El Dorado.
What I’ve come to realize is that my work speaks for itself. It truly does. I don’t just show up and go through the motions. I work and I continue to work until the work is either done or it is time for me to go home. Sure I take a couple of smoke breaks but beyond that I work. And I do so because I love what I do. I love the environment. I love the job. So I’ve become resolute with myself, that all I need to do, is to continue demonstrating my work ethic each and every day because… My Work Speaks for Itself.
In advance of tomorrow I made a sun dried tomato pesto for a tortellini special. I also made a red pepper sauce which I am going to use for a Mediterranean pizza.
Also exciting is the fact that we rolled out our new menu on Thursday. The summer menu means that we need to relearn and quickly an entirely new and varied menu. Items on this menu include Veal Scaloppini, Pan Seared Mackerel, Ahi Tuna, Tournedos (Filet Mignon) and a couple of new pasta dishes. I’ve already had to make everything on the menu and was surprised with the ease that I was able to learn and execute the new dishes. It is really only the second time that I have done a complete menu change and the first time that it was required of me to be able to cook everything that was on it. It feels pretty good. We change the menu there about four times a year so I look forward to always learning and expanding my own repertoire as a result.
Also exciting is the fact that I start on the outdoor grill on Friday. The only thing I don’t like about it is that my hours go from morning to evening. But I guess you can’t have all the things you want all at the same time. So I will stop doing the mornings on Tuesday and then I have two days to do some research and get ready for the summer. I am excited to see what is to come. To spend the summer by the lake watching as the boats go by, pleasing my customers and putting everything I have learned thus far to the test. And ultimately… MY WORK SPEAKS FOR ITSELF.
I also was in touch with the young man that L put me in touch with. In fact I am about to call him so I will probably be able to post an update after my Urban farming post.
There is an old Asian Proverb which states; “ He that will not reflect is a ruined man.”
Are you dreaming bug and inspired?
A la prochaine
SDM
I’d also like to say that I am extremely happy with my last post. Many of you may not know but I have written for along time. All kinds of things, poetry, movies, books and plays. What you may not know however (although I have mentioned here once or twice) is that I am a stream of consciousness writer. And yes that even applies to things that I am writing such as the last post. In fact that post took me about two and a half hours to write. But the real reason that I am so pleased with the last post is that I broke my highest readership number with that post. Why that pleases me is because it means that those people might start having an interest in food policy. Moreover, it gives a starting point from which to educate yourselves on the subject. I know that as time goes on I will write many more posts on the subject. In fact my next post is going to be on Urban Farming. But more on that later.
As the title of this post would suggest I am still having issues with the work ethic of some of those at work. Naturally as I have gotten comfortable in my position I have begun to see the little things that people do or don’t do that bothers me. I routinely arrive at work at between 6 and 6:10 am. I do my setup as you all well know by now and then start banging off the specials and any other prep work that needs to get done to make sure that the day runs smoothly. Of course because there are only two shifts in our kitchen a lot of prep gets done by my morning comrade and myself. However, as I have mentioned before, I believe and can demonstrate that we are being abused in the prep work that we are having to do because of what I perceive as a lacksidaisical attitude toward their position and at the very least a work ethic which leaves much to be desired. And to me it makes no sense because this kitchen is like Nirvana, Shangri La, Heaven, Paradise or El Dorado.
What I’ve come to realize is that my work speaks for itself. It truly does. I don’t just show up and go through the motions. I work and I continue to work until the work is either done or it is time for me to go home. Sure I take a couple of smoke breaks but beyond that I work. And I do so because I love what I do. I love the environment. I love the job. So I’ve become resolute with myself, that all I need to do, is to continue demonstrating my work ethic each and every day because… My Work Speaks for Itself.
In advance of tomorrow I made a sun dried tomato pesto for a tortellini special. I also made a red pepper sauce which I am going to use for a Mediterranean pizza.
Also exciting is the fact that we rolled out our new menu on Thursday. The summer menu means that we need to relearn and quickly an entirely new and varied menu. Items on this menu include Veal Scaloppini, Pan Seared Mackerel, Ahi Tuna, Tournedos (Filet Mignon) and a couple of new pasta dishes. I’ve already had to make everything on the menu and was surprised with the ease that I was able to learn and execute the new dishes. It is really only the second time that I have done a complete menu change and the first time that it was required of me to be able to cook everything that was on it. It feels pretty good. We change the menu there about four times a year so I look forward to always learning and expanding my own repertoire as a result.
Also exciting is the fact that I start on the outdoor grill on Friday. The only thing I don’t like about it is that my hours go from morning to evening. But I guess you can’t have all the things you want all at the same time. So I will stop doing the mornings on Tuesday and then I have two days to do some research and get ready for the summer. I am excited to see what is to come. To spend the summer by the lake watching as the boats go by, pleasing my customers and putting everything I have learned thus far to the test. And ultimately… MY WORK SPEAKS FOR ITSELF.
I also was in touch with the young man that L put me in touch with. In fact I am about to call him so I will probably be able to post an update after my Urban farming post.
There is an old Asian Proverb which states; “ He that will not reflect is a ruined man.”
Are you dreaming bug and inspired?
A la prochaine
SDM
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